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Creamy Corn and Garlic Risotto

Creamy Corn and Garlic Risotto
  • Prep 5 min
  • Total 32 min
  • Ingredients 7
  • Servings 4
Enjoy a new version of creamy risotto with corn and cheese.


  • 3 3/4 cups vegetable broth
  • 4 cloves garlic, finely chopped
  • 1 cup uncooked Arborio rice
  • 1 bag (12 oz) frozen corn
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley


  • 1
    Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
  • 2
    Stir in rice and corn. Cook 1 minute, stirring occasionally.
  • 3
    Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.

Expert Tips

  • Arborio rice, a specialty of Italy, creates the creamiest risotto, but you can substitute any short-grain white rice in this recipe.
  • Serve risotto with a Caesar salad and French bread for an easy weeknight meal.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Enjoy a new version of creamy risotto with corn and cheese.
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